The Stand Burgers & Tacos

Inspector's notes

Observed blanched fries cooling in the walk in cooler but cooling in containers with lids on them. Blanched fries were in the appropriate cooling time/temperature at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of sliced tomatoes and and bottle of heavy cream with internal temperatures of 46-48 degrees Fahrenheit in a prep-style refrigerator. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC) all items were loaded in unit at 11am, less than 4 hours prior to inspection. PIC brought new container of tomatoes from walk-in refrigerator and developed Time as Control system and returned open container of tomatoes and bottle of heavy cream to walk-in refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep-style refrigerator with out-of-temperature TCS foods inside that was measured with an ambient temperature of 46F with min-max thermometer and showing signs of condensate buildup. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 9/12/2025.

Inspector's notes

Observed disher-style scoops for guacamole being stored in a 1/6 size pan filled with ice water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed covered containers of blanched fries cooling in walk-in refrigerator. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge (PIC) removed lids during inspection to correct. Fries were within parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. - Observed blanched fries at 66 deg F and butter at 63 deg F out at room temperature in cookline area. Person in charge stated items had just been placed out less than 30 minutes prior. Person in charge placed fries back in cooler to rapidly cool down to 41 deg F and had butter moved to cooktop to start getting melted. Discussed using time as a control or ensuring foods are maintained in temperaure. Time/Temperature Control for Safety Food must be cold held at 41 deg F or below. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. - Observed blanched fries at 52 deg F in walk-in cooler in cooling process per person in charge in covered containers. Person in charge removed lids for proper cooling. When placed in cooling or cold holding equipment, food containers in which food is being cooled must be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed scooper and spoon sitting in dipper well with water turned off. Person in charge turned on dipper well water. During pauses in food preparation or dispensing, food preparation and dispensing utensils if stored in the food, must be stored with their handles above the top of the food and the container, in running water, or hot water. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Ceilings and walls in cookline area found patched up to not be smooth and easily cleanable and in poor repair. Premises must be maintained in good repair. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Premises floors and walls found with accumulation of food residue in cookline area and outside by walk-in. Premises must be cleaned with enough frequency to maintain them clean. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed no air gap of the draining pipes of the ice cream scoop water well and three compart sink to the floor drain. Discussed with person in charge (PIC) the pipes shall have an air gap at least twice the diameter of the water supply inlet and at least 1 inch from the floor drain. PIC said he will speak with the owner about fixing it. Ensure all plumbing is maintained in good repair. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.17, C: Walls and Ceilings, Attachments >>>Observed above the prep table, fryer and grill has a ventilation system that is cracked and not sealed in a way that creates a smooth cleanable surface. Discussed with PIC wall and ceiling mounted fixtures such as mechanical room ventilation system components, wall mounted fans and fan covers shall be easily cleanable. Correct By: Correct Prior To Next Routine Inspection